Author Notes
Growing up in Mexico, I ate avocados almost every day. My mom absolutely loves them, so she made sure we always had some around. While the fruits are mainly used in savory preparations, avocado ice cream is very common. Avocado’s natural fat yields an ice cream with a very creamy texture, and its flavor is heightened with just a touch of citrus and salt.
Recipe reprinted from Mexican Ice Cream by Fany Gerson (2017, Ten Speed Press). —Fany Gerson
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Ingredients
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3
ripe Hass avocados
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2 1/2 cups
whole milk
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1 tablespoon
freshly squeezed lime juice
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1/2 cup
sugar
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1/2 teaspoon
kosher salt
Directions
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Halve and pit the avocados and scoop the flesh into a blender. Add the milk, lime juice, sugar, and salt and puree until smooth. Pour the mixture into a bowl, cover, and refrigerate until the base is cold, about 2 hours.
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Whisk the base to recombine. Freeze and churn in an ice cream maker according to the manufacturer’s instructions. For a soft consistency, serve the ice cream right away; for a firmer consistency, transfer it to a container, cover, and allow to harden in the freezer for 2 to 3 hours.
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